Week of October Delicata Squash. No need to peel this variety of winter squash, the skin is tender and edible. Crispy Delicata Rings – delicious with or without the relish.Sweet Potatoes. It’s best to store these in warm place for a couple of weeks, warmth will sweeten up these sweet potatoes.Potatoes, this week we’ll have Red Pontiac and Kennebec varieties for youCarrotsBok Choy. You will find a nice selection of bok choy recipes on this Williams-Sonoma site.Escarole. I think it’s the season for Escarole and White Bean Soup!LettuceBaby bok choySweet peppersTomatoes (can you believe it?!)

Pick Your Own may have a few hot peppers and a handful of cherry tomatoes it in, but this field is just about ready to be put to bed.

Strawberries are done! Hornets have moved in. I think they are eating the larvae of the spotted wing drosophila. We hope to plow them in early this coming week. Best to stay clear of them (the strawberries and the hornets) until we do.

Pick Your Own
The strawberries bounced back and are still going strong! Wow! Please pick just one pint of strawberries from the beds labeled “pick here”. We move these signs each farm share day – just trying to make sure everyone gets a little sweetness.

Tomatillos and husk cherries are not plentiful this season. Sorry! Please just pick a few.

Week of August 25
Tomatoes. Red slicers.
Onions. Ailsa Craig variety, not for storage so use them up this week.
Carrots
Cucumbers
Zucchini and summer squash
Peppers, sweet and bell
Eggplant, Italian and Asian varieties
Watermelon
Lettuce
Swiss chard

Pick your own will include:
Cherry tomatoes, sungold (orange) and black cherry (deep red)
Strawberries? Not sure about these, the cold nights have really slowed them down. We may be at the end of a good strawberry season!

Week of August 18Tomatoes! Our red slicers are in!Carrots or BeetsEggplant, Asian and Italian. Greek Caponata recipe from Tuesday shopkeeper Andrea uses eggplant, zucchini or summer squash, onion, potatoes and tomatoes!Cucumbers, we should have small, tender pickling cukes as well as slicers. Here’s a recipe for Bread and Butter Pickles that comes highly recommended by our farm crew.Zucchini and Patty Pan summer squashPotatoes
Herb choice: dill and cilantro
Our watermelon may be ready for harvest this week.

Pick Your Own will include:Cherry tomatoes

Week of August 11Where are the tomatoes??? We’ve tons of them planted – you drive by the heirlooms as you enter the farm — you can see that they look great. But they’ve not ripen up yet. Cold nights (high 50’s, low 60’s) have probably slowed them down. All we can say is that we, too, are eagerly waiting for some tasty slicers!Lettuce or Lettuce Mix
Carrots
Potatoes, red gold (red) and early Ohio (white)
Onions, more Red Long of Tropea
Eggplant, Italian and Asian varieties
Cucumbers, Summer Squash and Zucchini
Herb Choice: dill, cilantro

Pick Your Own will include:
Herbs: lemon basil and cilantroStrawberriesCherry tomatoesWeek of August 4Lettuce and/or Lettuce MixCarrotsZucchini, Summer Squash and Cucumbers.Zucchini Rice Gratin. Our yellow and green summer squash works just as well as our green zucchini in this.Eggplant and Bell PeppersOnions, Red Long of Tropea varietyHerb Choice. We are so sorry, but it looks like our regular basil has succumbed to powdery mildew, so it’s extremely unlikely we will have regular basil for you the rest of the season. Herb choice will include parsley, sage, thyme, possibly Thai basil, lemon basils, dill and cilantro.

We expect tomatoes, corn and watermelon to be ready for harvest sometime in the next 7-10 days.

Pick Your Own will include:
Herbs: parsley, sage, Thai and lemon basilsGreen BeansA few cherry tomatoes (they are just coming in!)Strawberries for Wednesday and Friday shareholders (Tuesday sharers pick them out last Tuesday! Not to worry, we will have strawberries through September, enough for everyone to enjoy!)

Week of July 28
Lettuce!
Lettuce mix!
Carrots
Zucchini and Summer Squash. Remember to check this handy 12 Ways to Use Up All That Zucchini url for recipe ideas. Here’s a recipe that looks really tasty: Sauteed Zucchini with Chorizo and Lime
Cucumbers Great in salads, cucumbers also make a nice soup: Cold Cucumber Soup with Yogurt and DillEggplant, Asian and Italian Bell Peppers
Basil (Powdery mildew of basil has been found in Massachusetts. There is no treatment for this devastating disease and we expect our basil harvests may end in the next couple of weeks. Now is the time to make pesto!)
Herb choice: dill, cilantro, parsley, sage, thai and lemon basils
Potatoes, red gold variety
Pick Your Own Green Beans, Strawberries, Herbs

We will have some green beans and potatoes, along with Valley View Cheeses, Appleton milk and yogurt in the Farm Store for purchase this week.

Week of July 21CarrotsZucchiniCucumbersSummer SquashAsian Eggplant, some Italian EggplantBasil Another big bunch. Now is the time to make pesto!
Herb choice: looks like the next planting of cilantro and dill are ready for harvest. Choice may also include thai and lemon basil.Onions This variety is called Red Long of TropeaPotatoes These are small, tender new potatoes. Varieties are Red Gold and Early Ohio.Lettuce Sadly, our lettuce is taking its sweet time maturing. Happily, Appleton Farm CSA has an abundance of lettuce and are sharing their bounty with us this week. (p.s. no lettuce from Appleton!)Pick Your Own includes green beans (I think they’ll be ready by Tuesday!) and a small bunch of herbs.

Week of July 14Our summer leafy greens (lettuce, lettuce mix, Swiss chard) are taking a rest this week; there will be none of these in your farm share. Rain delayed the planting of lettuces meant for this week and our Swiss chard has been challenged by leaf miner, grasses and the short reach of the overhead irrigation system. We’ll be back on track next week.Carrots. Here are two easy recipes Carrot Raisin Salad and Carrot Ginger Soup. Summer squash. This is a delicious yellow and green variety called Zypher.Zucchini. Our zukes have just started to come in. These are a variety called Dunja.Cucumbers. Just starting to produce, so there will be a limited number in the share this week.Asian eggplant. Miso Glazed Eggplant: I had this (or something very similar) at a Japanese restaurant this past weekend. Looking forward to making it with Moraine eggplant. Our eggplant are just starting to produce, so there will be a limited number in the share this week. Basil. Consider combining your regular basil bunch with a bunch of pick your own lemon basil to make pesto.
Herb choice: thai basil, lemon basil, sage or parsley Scallions
Pick Your Own: sugar snap peas, bunch of herbs, choose from thai basil, lemon basil, sage or parsley

Week of June 23CarrotsFirst carrots of the season! These are a sweet, slender variety called Mokum.BeetsThese small beauties will be deliciously sweet thanks to the absence of rain the last few weeks. The greens are delicious lightly sauteed in olive oil with a bit of garlic.Lettuce and Lettuce MixSalad Turnips Here’s a link to an article about these turnips (also known as Japanese turnips); the article includes links to several recipes that look good.Herb Choice:Dill, cilantro, thyme, parsley, sageGreens Choice: possibly radicchio, Swiss chard, red Russian kaleGreen Garlic and Garlic Scapes Last green garlic of the season. Did anyone try the Spring Garlic Fried Eggs recipe? I used all 5 stalks of green garlic (the white bulb and an inch of the green stem nearest the bulb) and no scallions. Delicious!

Instructions
1. Heat your butter in a small pan over medium-high heat, stirring frequently, until the butter has browned and has a nutty aroma, about 3-5 minutes. Add in your sliced spring garlic and scallions and reduce the heat to medium. Stir until both vegetables have wilted and caramelized a bit, another 3-5 minutes.
2. Crack your eggs into the pan and cook until the whites are set and the yolks are still wiggly. You can poke the eggs whites around the yolks to speed up the cooking process. Work a spatula around the eggs to loosen them, then place onto a plate and garnish with red pepper flakes and freshly ground black pepper.

Week of June 16 Lettuce Lots of lettuce in the share this week. We planted succession crops of lettuce, but Mother Nature’s cool, then hot temps, matured the lettuce all at once. May I suggest that you cook some of it! This season’s favorite salad in my household is Luang Prabang Fusion Salad. This Lettuce Soup recipe received rave reviews from our shareholders a few weeks ago. Use green garlic instead of garlic in it. Lettuce mix Kale We hadn’t planned on putting much kale in the share this year – so many CSA jokes about too much kale – but you all keep asking for it. So, here it is – Red Russian kale. Napa cabbage Herb choice Looks like dill, thyme, parsley, sage, maybe some cilantro will be the choices this week Green GarlicThis is immature garlic, Red Russian hardneck variety. Use it like garlic. Green Garlic Soup. Spring Garlic Fried Eggs. Kohlrabi This is the purple bulb in your farm share this week. I like to peel it, cut it into wedges and eat it raw. Also delicious: Kohlrabi Fritters. Radishes and Salad turnips This might be the last of them until fall.

Week of June 9Lettuce More terrific salad mix. We’re hoping that our beautiful red bibb lettuce heads up; if it does, expect to see a head of this in your share, too.Arugula Consider making a small batch of arugula pesto this week. Apprentice Henry shared a recipe for this treat on the blackboard in the Farm Shop.Cooking Green Choice:Mizuna, Red Russian Kale or Red Mustard. Looking for a new way to use kale? This recipe for Kale & Quinoa Patties looks tasty. This Feta Tart recipe would work well with kale, too.RadishesSalad Turnips I think these are best eaten raw, sliced into salads or just popped into your mouth on the drive home from the farm.They can also be roasted and dressed. The greens are edible; sautee in olive oil with a bit of garlic.Herb Choice:Dill, Cilantro or Parsley

Week of June 2 Lettuce We are trying a new-to-us salad mix this week. It is a pretty combination of red and green lettuce leaves. Check out apprentice Henry’s salad dressing recipe in the Farm Shop if you are looking for a new way to dress up lettuce.
Cooking Green choice: Mizuna, Broccoli Rabe or Turnip Greens. All of these ‘cooking greens’ are tender enough to be eaten raw. The rabe and turnip greens are good sauteed in a bit of olive oil, seasoned with salt, pepper, red pepper flakes.ArugulaSpinach This is probably the last week for spinach in the farm share – this cool weather crop does not thrive in warm temperatures. Eat it raw in salad, slightly wilted in Wilted Spinach Salad with Warm Feta Dressing, or gently steamed.Scallions Here’s a great savory way to use scallions – Scallion Pancakes!Radishes We’ve got a bonanza of radishes this week – red round, french breakfast AND shunkyo semi-long. A real plus for all you radish lovers, and an opportunity for adventure for the not-yet-converted! Yes, you can eat them raw, but for something different, try pickling them! Friday shopkeeper, Sarah T., is a pickling genius – see if you can get her to reveal her favorite pickled radish recipe. And don’t forget last week’s Radishes in Browned Butter recipe (below).Baby Red Choy

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6 Responses to What’s in the Share?

Glad this will be helpful. Please remember that our harvest lists are created before we harvest — can’t tell you how many times we’ve had to change harvest plans at the last minute! Sometimes a crop looks ready to harvest until we start harvesting it! And then there are the other times, when we start into harvesting one crop, look over into the next bed and see that another crop is unexpectedly ready to go, and too perfect to not add to the share! There’s likely to always be a bit of a surprise to what’s in the CSA share!

Thanks for the information, even if it’s not exactly as posted, it helps me plan for the week!… and thanks for all the great veggies so far! Been enjoying my share. Today I made cole slaw, ratatouille, pesto, refrigerator pickled beets and a big green salad with all the bounty from Moraine Farm!

Used the arugula from this week’s share to make an arugula-pistachio pesto (from Cooking Light magazine, May 2012). Dressed 1/2 pound of dried pasta with it tonight and froze the rest for another time. There’s plenty left to dress another 1 pound of pasta, or try it with roasted potatoes as suggested in the Cooking Light recipe.